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If you are going to bake the trick is to use a rack. Line a big baking sheet with foil (makes cleanup easier) and use a wire rack to set on the baking sheet. Set oven to convection 400/425. put the wings on top of the rack (spray rack with pam) and you have baked wings essentially cooked in a large air fryer.

This is what I do. I tried the corn starch the other day and it was a disaster. I found a more complete recipe online and will try again. Tonight I got what was left of the corn starched wings and wiped them down with a paper towel and painted them with BBQ sauce with some hot sauce mixed in - I don't like them too hot. Then on the grill and they were great.

Heard on the radio station yesterday that wing consumption has doubled in the last two years.

All about supply and demand. Back in the day people ate chicken wings and ground beef because they were “cheap” . These days ground beef frequently costs more then sirloin steak and wings are the more or most expensive part of the chicken to buy.

I read an article a few years ago it went from the second cheapest cut of chicken, only behind feet, to more expensive than boneless breast over 2 decades.

Yeap boneless skinless chicken breast used to be the most expensive chicken piece by a wide margin, these days it’s under $2 lb at a lot of places. Wings have been popular for a long time now but it’s funny how long it took for folks to figure out that chicken thighs are the best part of the bird. Thighs used to be almost free but that’s changed with the increase in popularity and they’ve become increasingly more expensive.

Purdue packages leg with thigh attached in 10lb bags and sells then for under $6. Talk about value. I do a mustard rub and then toss the chicken on my fake egg, if I stack cooking racks I can cook 2 bags at a time.

If your willing to do a little work, we live in a country where it’s not hard to feed a crowd quality food for next to nothing......

Ingredients separate, such as butter in wing sauce separating from the vinegar. Think a 'layered" shot at a bar. One main ingredient resting on top of another.

A couple of tips to help prevent Buffalo style wing sauce from separating. First is to use real butter, not margarine. Heat the hot sauce to a boil and remove from heat. Whisk in VERY COLD, almost frozen, butter 1 tbsp. at a time until melted and blended. I use a stick blender as opposed to a whisk and unsalted butter. I cut the butter into pats and place in the freezer before use.

I like most any wings, but prefer the naked with sauce on the side (not slathered all over them).
Buffalo sauce is great. I like a variety of sauces depending on the mood.
Also like good dry-rubbed wings. Hell I like wings.